Strawberries And Cream Tartlets – a delicious recipe with flour, sugar, unsalted butter, strawberries, strawberry jam, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the flour, sugar and a pinch of salt into a bowl. Add the butter and rub with fingertips until 'sandy' in texture. Drizzle with 1 tbsp cold water, then squeeze gently until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hour.
2
On a lightly floured surface, roll out pastry to 1/8-inch thick. Using a 2 1/2-inch round cutter, cut out 36 circles. Press circles into three 12-cup muffin pans. Refrigerate for 30 mins.
3
Preheat the oven to 400u00b0F. Line each tart crust with foil and fill with dried beans or rice. Bake for 5 mins. Remove the beans and foil and bake for 3-4 mins, or until browned. Cool in pans for 5 mins. Carefully transfer crusts to a wire rack to cool completely.
4
Place the strawberries in a large bowl and gently stir in 1 tbsp jam. Place 1 tsp jam in the bottom of each tartlet. Top with strawberry mixture and a little dollop of whipped cream.
716
kcal
Calories
45
g
Fat
74
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups flour, 1/2 cup sugar, 10 tbsp (1 1/4 sticks) unsalted butter, diced, 1 lb strawberries, thinly sliced, and more.
Yes, Strawberries And Cream Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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